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Baked Asiago Hummus

Makes: 6 servings
Serving size: 1/4cup
Prep 15 mins Cook 20 mins Bake 450°F 8 mins
Baked Asiago Hummus
Ingredients
  • 1  tablespoon  butter
  • 1  onion, thinly sliced
  • 1/2  teaspoon  sugar
  • 1 15  ounce can  garbanzo beans, rinsed and drained
  • 2  tablespoons  water
  • 1  tablespoon  olive oil
  • 1  tablespoon  sesame oil
  • 1  clove garlic
  • 1/2  teaspoon  snipped fresh rosemary
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 6  tablespoons  shredded Asiago cheese
  •  Fresh rosemary sprig (optional)
  •  Toasted baguette slices, carrot sticks, and celery sticks
Directions

1. Preheat oven to 450 degrees F. For carmelized onion, in a large skillet melt butter over medium heat. Add onion and sugar; reduce heat to medium-low. Cook and stir for 20 to 25 minutes or until onions are very tender and caramelized. Coarsely chop; set aside.

2. For hummus, in a food processor combine beans, water, olive oil, sesame oil, garlic, snipped rosemary, salt, and black pepper. Cover and process until smooth. Stir in 2 Tbsp. of the cheese. Transfer to a 12- to 16-ounce individual casserole.

3. Top hummus with caramelized onion and remaining cheese. Bake for 8 to 10 minutes or until cheese is browned and hummus is heated through. Garnish with rosemary sprig. Serve with baguette slices and carrot and celery sticks.

From the Test Kitchen*
  • If desired, brush baguette slices with extra virgin olive oil before toasting.
Nutrition Facts (Baked Asiago Hummus)
  • Servings Per Recipe 6,
  • cal. (kcal) 183,
  • Fat, total (g) 10,
  • chol. (mg) 13,
  • sat. fat (g) 4,
  • carb. (g) 18,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 3,
  • sugar (g) 5,
  • pro. (g) 6,
  • vit. A (IU) 97,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • sodium (mg) 427,
  • Potassium (mg) 153,
  • calcium (mg) 91,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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